Backwoods clone to use only for sausage and jerky.

Discussion in 'Charcoal Smokers' started by hungry one, Jan 24, 2012.

  1. hungry one

    hungry one Newbie

    How does the smoke leave?I see how it comes in,but the confusing part is the exhaust, POLISH,and cant figure it out,but I want to build one.I have a Traeger,stumps,wood and propane cooker.THAT QUESTION HAS HAD ME STUMPED AS THOUGH ITS A CLOSE GUARDED SECRET.I need a low temp smoker that I want to build for jerky and sausages in winter,already have a convection fan planned and a cheap PID from Ebay.24x24 x60 smoke ,cure chamber,offset,BKwoods,pellets.Its going to be an experiment like my whole hog cooker.Its going to be an experiment tiil it works.Its going to be trial and error unless I get steered.
  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Got any pix?
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    Need pictures
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Sounds interesting, sure would like a look at it!

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